re: Chackbay Seasoning

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I use the 4.5 bags of LA which prolly has 2 lbs of salt easily which i think will match up easily.

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2-3 probably. The boxes of salt are 1 lb 10 ounces so putting 2 in is just about the same amount of salt. You can control it better though. More or less, depending on your preference.

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i dont find LA to be salty at all

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Here's my quick math for salt content in LA 4.5 lb bag

300mg per serving, 1700 servings
510000 mg is .51 kilograms
The bag is 2.04 kilograms
.51/2.04 = 25%

25% x 4.5lbs
=1.125 lbs

Yeah, i made this too complicated

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1.125 lbs

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interesting... maybe I wont be doing 2

You boys are way overthinking this. But I totally understand not wanting to screw up a sack. That's why I started this thread. Sometimes you got to just jump off the cliff and try new things and trust what others are telling you.

I did mine in an 80 quart pot. Used one bag of Chackbay, two 8 oz bottles of Zatarain which is 2 cups, and 1-1/2 boxes of salt. They were excellent but might be a tad too spicy for some that don't like that much heat.

If y'all just get somewhere close to the ratio I used you will be fine and can tweak it to suit your taste.

The next time I cook some I will use 1-1/2 bags of Chackbay, one 8 oz liquid Zatarain which is one cup, and 1/2 cup of cayenne. I'm pretty sure this ratio of seasoning will suit my taste buds the best. Edit: Forgot to list salt. I will use 1-1/2 boxes like I did the last time.

Give that Chackbay a try it's good stuff!

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The next time I cook some I will use 1-1/2 bags of Chackbay, one 8 oz liquid Zatarain which is one cup, and 1/2 cup of cayenne

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No salt?

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1-1/2 boxes of salt

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so were they salty?

you sticking with 1-1/2 again?

do you think 2 will be too salty?

Yes I think you will be fine. Look I wouldn't throw ice and all that in there using that ratio. Might make them too spicy. After you dump them and that water barely starts to slightly roll cut the fire off. I started tasting them at 20 minutes and they were good. I think they sunk in the pot around 30 minutes and I pulled them out to eat.

I just think all of us will have to play around with this to get them the way we like them. I've cooked crawfish basically the same way for 30 plus years. I kind of did what Otis and Thib said and just tasted the water. I'm going to go a tad bit different proportions the second time like I listed above and go from there. What I used the first time was pretty damn good though. One thing is certain I like the hell out of that Chackbay. It's cheap and good tasting seasoning.

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One thing is certain I like the hell out of that Chackbay.

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This is what i am excited for.

Over the years I have tried many different seasoning brands, and for some reason never came across this. I remember seeing threads, but I never saw it in store so never bought it. This time I went ahead and ordered it from Amazon, just to have it.

Love tinkering with the recipe. Constant process.

My go to is currently a big bag of swamp dust, a bottle of Louisiana liquid boil, and all the fixings.

I would use 2-3 cups of Zatarain liquid (depends on how spicy I want) and around a cup of red pepper. I used to use Chinese red pepper but I've had trouble finding that in the local stores. Otis had said in another thread that the Chackbay used the Chinese pepper so I gave it a try and really liked their spice blend. When I tasted it on the palm of my hand I knew that Chackbay was money. It's that good.